Creamy Spinach & Jalapeno Phyllo Cups

by Shawnda on March 14, 2007

in Appetizers

Spinach & Jalapeno Phyllo Cups
Phyllo dough is somewhat of a nemesis. There was that silly little “I-thought-you-were-puff-pastry” incident on Valentine’s Day but my disdain for phyllo goes back much farther than that.

A few years ago, I saw a recipe online for baked brie with apricot jam and I got excited. I had just discovered brie and I loved it. Well, okay – I loved most of it. I’m just fine removing the sharpie-flavored rind. The recipe called for a wheel of brie, some phyllo dough, apricot jam, and toasted walnuts – sounded like a party to me! But good grief – I had no idea that I would be completely void of the grace required to work with phyllo. It seemed to literally dissolve and turn to powdery shreds in my bare hands. I finally managed to get it together enough to wrap the brie and bake it. It was crispy, light, and so not worth the effort.

I decided to foray back into phyllo to create some crispy morsels for a tapas party. Not much has changed… I apparently still lack the grace to work with it but at least I was prepared for it this time :)

I made 2 1/2 dozen Creamy Spinach & Jalapeno Phyllo Cups using the recipe below and served the remaining filling (approx 3/4 cup) as a dip for crudites and crackers.

Creamy Spinach & Jalapeno Phyllo Cups
Filling
5 oz (half a package) frozen chopped spinach, thawed
1 cup mayonnaise
16 oz sour cream
1 pkg dried leek (or vegetable) soup mix
2 oz water chestnuts, drained and finely chopped
1/4 cup red bell pepper, finely chopped
1 large jalapeno, seeded and chopped
1 clove garlic, minced
1 cup mozzarella cheese, shredded

Phyllo Cups
1 pkg Phyllo dough, thawed
1/2 cup unsalted butter, melted

Drain spinach in a colander for a few minutes and then squeeze out the excess water. Mix the mayo, sour cream, and dried soup mix until smooth. Stir in the remaining ingredients and mix well. Cover and refrigerate for 2 hours (longer if you have time).

After the filling has chilled, preheat the oven according to the phyllo package directions. Unroll the phyllo dough onto a dry surface (be sure to follow the “handling instructions” on the box). Remove 3 sheets of phyllo dough at a time (the cups will be 3 sheets thick) and brush the top with melted butter. Cut the stack into 3×3 squares. Cut only enough squares to fill a mini-muffin pan and return the unused dough to the covered stack. Bake the cups for 4 minutes and remove from the oven.

Spoon the filling into the cups and return to the oven to bake for 8-10 minutes (until filling is heated through). Remove from oven and cool the cups on a baking rack. Serve and enjoy!

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{ 10 comments… read them below or add one }

1 Jerry March 14, 2007 at 8:07 am

Hon, you can always do what I did for my dark chockolate pecan filled filo cups. (they’re on my blog, I’m not gonna link spam here)

If you look in the frozen foods section, Athens makes premade frozen cups. That way you can simply concentrate on the filling

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2 Cheryl March 14, 2007 at 8:24 am

You know after looking at tons of sites of desserts, which I love, I am actually excited whenever I see some regular food (which is what I call anything that is not a dessert).

These look delicious and creamy. You are making me hungry. Darn you.

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3 kevin March 14, 2007 at 10:40 am

I think they look absolutely great! Phyllo is frustrating at first, but it gets easier with an experiment or two. I find it’s actually more forgiving than you think. :)

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4 LiberalFoodie March 14, 2007 at 10:49 am

The two times I tried using phyllo dough for samosas and an eggplant quiche – sort of thing-, I failed, terribly. Glad to see that you succeeded in your attempt, kind of. Great picture!

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5 Chris March 14, 2007 at 3:32 pm

Phyllo can be a bit fiesty! But, I love it. For cups – I am with Jerry – The Athens kind in the freezer section saves a ton of time and cussing (hee hee). I use them for my pecan pie cups. The key for me – when working with Phyllo, keep a damp (not wet) cloth over the sheets and work quickly…

I am loving your recipe! Looks delicious!

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6 Patricia Scarpin March 15, 2007 at 7:07 am

Shawnda, these are lovely and look delicious!

I’ve never cooked with phyllo, now I’m even more curious!

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7 Cate O'Malley March 15, 2007 at 8:43 pm

Despise working with phyllo, but those cups looks delicious, and hey, with veggies too, they might even be called healthy.

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8 Kristen March 17, 2007 at 9:05 pm

What a great looking dish. I have a bunch of phyllo in my freezer that I keep thinking I’ll use, but I don’t much like working with it either.

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9 kate March 18, 2007 at 1:28 pm

I love trying out stuff with phyllo.These cups looks absolutely delicious.Thanks for sharing

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10 Chef Tom March 19, 2007 at 3:44 pm

This sounds like a great appetizer alternative. I know everyone gets sick of those same old appetizers…and i love food with some spice !

http://www.cheftomcooks.com

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